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Southern Pork Chops

Southern Pork Chops

with White BBQ Sauce, Buttery Corn and Crispy Potatoes

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Deliciously seared pork chops are served with a bright, zingy white BBQ sauce and creamy, buttery corn. This Southern-style BBQ sauce is mayo-based with a kick of horseradish!

Tags:Family FriendlyOptional Spice
Allergens:Egg/OeufMustard/MoutardeSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

½ can

Canned Corn

360 g

Yellow Potato

¼ tsp

Cracked Black Pepper

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2 unit

Garlic, cloves

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

7 g

Parsley

1 tsp

Horseradish

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate52 g
Sugar5 g
Dietary Fiber5 g
Protein45 g
Cholesterol135 mg
Sodium590 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Paper Towel
Silicone Brush
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2 : 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until golden-brown, 25-28 min.

2

While potatoes roast, whisk together mayo, mustard, 1 tsp horseradish, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside. Roughly chop parsley. Peel, then mince or grate garlic.

3

Pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown and cooked through, 4-6 min per side.**

4

When pork is cooked through, remove the pan from heat, then transfer pork to a plate. Brush half the white BBQ sauce over top. Cover to keep warm. Carefully wipe the pan clean.

5

Drain and rinse corn, then pat dry with paper towels. Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl pan until butter is melted, 30 sec. Add garlic and corn. Cook, stirring occasionally, until corn is warmed through, 5-6 min. Stir in half the parsley. Season with salt and pepper.

6

Slice pork. Divide pork, buttery corn and potatoes between plates. Spoon any pork juices from the plate and remaining white BBQ sauce over pork. Sprinkle remaining parsley over top.